Fusilli With Corn and Tomatoes
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“This is a great summer dish all on it's own or, served with a tossed salad and garlic bread. Light, easy and delicious. Lovely colors too.
I like a yellow pepper but, any kind will do. Even a little hot pepper chopped is nice in this dish.
I use whole wheat pasta but, I have also used semolina. Both are yummy for this recipe.
I like to soak the scallion in cold water first as, it is a bit strong for me but, others can leave as is.
I also remove some of the seeds of the tomatoes after halving them.
To cook the corn in the microwave. Leave in husk and cook on high for 5 minutes for two ears.”
Fusilli With Corn and Tomatoes
0 recipe photos
READY IN:45mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 3 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup cooked corn kernel (cut from 2 ear of corn)
- 1 pint cherry tomatoes, sliced in half
- 1⁄4 cup thinly sliced scallions or 1⁄4 cup one scallion
- 1⁄2 cup chopped yellow pepper
- 1⁄4 cup chopped parsley
- 1 lb fusilli or 1 lb other type pasta
Directions
- In a large bowl whisk together the vinegar the oil and the salt and pepper.
- Toss corn, tomatoes, scallion, pepper and parsley together.
- In a kettle of boiling salted water cook the fusilli for 8-10 minutes. Drain.
- Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
- Toss and serve.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Fusilli With Corn and Tomatoes